CN108813403A - A kind of preparation process of flavor Cold spiced duck leg - Google Patents
A kind of preparation process of flavor Cold spiced duck leg Download PDFInfo
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- CN108813403A CN108813403A CN201810748866.9A CN201810748866A CN108813403A CN 108813403 A CN108813403 A CN 108813403A CN 201810748866 A CN201810748866 A CN 201810748866A CN 108813403 A CN108813403 A CN 108813403A
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- duck leg
- cold spiced
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- leg
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 12
- 235000019634 flavors Nutrition 0.000 title claims abstract description 12
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 20
- 150000002367 halogens Chemical class 0.000 claims abstract description 20
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- 235000013547 stew Nutrition 0.000 claims abstract description 11
- 238000005057 refrigeration Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 210000002414 leg Anatomy 0.000 claims description 31
- 240000002234 Allium sativum Species 0.000 claims description 10
- 240000000467 Carum carvi Species 0.000 claims description 10
- 235000005747 Carum carvi Nutrition 0.000 claims description 10
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 10
- 235000004611 garlic Nutrition 0.000 claims description 10
- 235000014347 soups Nutrition 0.000 claims description 10
- 235000012424 soybean oil Nutrition 0.000 claims description 10
- 239000003549 soybean oil Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 9
- 241000234282 Allium Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 240000002943 Elettaria cardamomum Species 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 235000005300 cardamomo Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000006260 foam Substances 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 210000000689 upper leg Anatomy 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- COEZWFYORILMOM-UHFFFAOYSA-M sodium 4-[(2,4-dihydroxyphenyl)diazenyl]benzenesulfonate Chemical compound [Na+].OC1=CC(O)=CC=C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 COEZWFYORILMOM-UHFFFAOYSA-M 0.000 claims 1
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 241000333181 Osmanthus Species 0.000 description 4
- 235000019082 Osmanthus Nutrition 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 241000282412 Homo Species 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a kind of preparation processes of flavor Cold spiced duck leg, include the following steps：Stock fries oil, stirs off, boils halogen, stew in soy sauce, packaging, sterilization, refrigeration.The preparation process of flavor Cold spiced duck leg of the invention is simple and efficient, and the Cold spiced duck leg of preparation is full of nutrition, and is conducive to improve human stomach's environment, promote the digestion and absorption of das Beinfleisch, it enhances human immunity, the present invention is free of any preservative and harmfulness additive, nontoxic, safe and healthy.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of preparation process of flavor Cold spiced duck leg.
Background technique
Duck, which contains, develops the phospholipid to play an important role to growth in humans, is fat and phosphatide in Chinese's diet structure
One of important sources, the content ratio of duck das Beinfleisch protein is higher, and type is more, and digestibility is high, it is easy to be inhaled by human body
The problem of receipts utilize, and play the role of enhancing physical strength, strengthening body, but Cold spiced duck leg will appear quality variation after placement or freezing,
Cause its scale, industrialized production that can not carry out.
Summary of the invention
The main purpose of the present invention is to provide a kind of preparation processes of flavor Cold spiced duck leg, can effectively solve background technique
The problems in.
To achieve the above object, the technical scheme adopted by the invention is as follows：
A kind of preparation process of flavor Cold spiced duck leg, includes the following steps：
1) it, stocks up：100-150 parts of fresh duck thigh is chosen, is cleaned, after fine hair removal, draining is spare；
2) oil, is fried：It takes 60-70 parts of soybean oil to be heated to 150-160 DEG C, is added caraway seeds 0.3-0.4 parts and fries to caraway seeds
In golden yellow, 6-8 parts of garlic pieces, 6-8 parts of ginger splices, onion 4-6 parts red is added, stir-frying can close fire to garlic pieces golden yellow, obtain oily
Bottom is spare；
3) it, stirs off：It takes 3-5 parts of soybean oil to be heated to 150-160 DEG C, is added white granulated sugar 8-10 parts, when foam to appear again
It is added water 16-18 parts, it is spare to obtain sugared bottom；
4) halogen, is boiled：By 3-5 parts octagonal, 0.3-0.4 parts of fennel seeds, 0.2-0.3 parts of tsaoko, 0.2-0.3 parts of Amomum cardamomum, osmanthus
0.1-0.2 parts of skin are wrapped with gauze, are added water 200-220 parts, are boiled；It is put into step (2) resulting oily bottom, step (4) institute
Sugared bottom and 10-12 parts of salt, 0.8-1.0 parts of monosodium glutamate, 1-1.5 parts of duck essence, 8-10 parts of cooking wine pour into and cook 30-40 in pot
Minute, it is spare to obtain halogen soup；
5), stew in soy sauce：Duck leg is put into halogen soup to open fire and is boiled 8-10 minutes, finally boiling in a covered pot over a slow fire 30-40 minutes can take the dish out of the pot；
6) it, packs, sterilize, refrigeration：By the good duck leg of stew in soy sauce by vacuum packaging and high temperature sterilization, then through cooling up to halogen
Duck leg, will pack molding Cold spiced duck leg and is put into -20 DEG C of freezer and refrigerate.
Compared with prior art, the present invention has the advantages that：The preparation process letter of flavor Cold spiced duck leg of the invention
Single efficiently the Cold spiced duck leg of preparation is full of nutrition, and is conducive to improve human stomach's environment, promotes the digestion and absorption of das Beinfleisch, increases
Strong body immunity, the present invention is free of any preservative and harmfulness additive, nontoxic, safe and healthy.
Specific embodiment
To be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, below with reference to
Specific embodiment, the present invention is further explained.
Embodiment 1：
A kind of preparation process of flavor Cold spiced duck leg, includes the following steps：
1) it, stocks up：100-150 parts of fresh duck thigh is chosen, is cleaned, after fine hair removal, draining is spare；
2) oil, is fried：It takes 60-70 parts of soybean oil to be heated to 150-160 DEG C, is added caraway seeds 0.3-0.4 parts and fries to caraway seeds
In golden yellow, 6-8 parts of garlic pieces, 6-8 parts of ginger splices, onion 4-6 parts red is added, stir-frying can close fire to garlic pieces golden yellow, obtain oily
Bottom is spare；
3) it, stirs off：It takes 3-5 parts of soybean oil to be heated to 150-160 DEG C, is added white granulated sugar 8-10 parts, when foam to appear again
It is added water 16-18 parts, it is spare to obtain sugared bottom；
4) halogen, is boiled：By 3-5 parts octagonal, 0.3-0.4 parts of fennel seeds, 0.2-0.3 parts of tsaoko, 0.2-0.3 parts of Amomum cardamomum, osmanthus
0.1-0.2 parts of skin are wrapped with gauze, are added water 200-220 parts, are boiled；It is put into step (2) resulting oily bottom, step (4) institute
Sugared bottom and 10-12 parts of salt, 0.8-1.0 parts of monosodium glutamate, 1-1.5 parts of duck essence, 8-10 parts of cooking wine pour into and cook 30-40 in pot
Minute, it is spare to obtain halogen soup；
5), stew in soy sauce：Duck leg is put into halogen soup to open fire and is boiled 8-10 minutes, finally boiling in a covered pot over a slow fire 30-40 minutes can take the dish out of the pot；
6) it, packs, sterilize, refrigeration：By the good duck leg of stew in soy sauce by vacuum packaging and high temperature sterilization, then through cooling up to halogen
Duck leg, will pack molding Cold spiced duck leg and is put into -20 DEG C of freezer and refrigerate.
Embodiment 2：
A kind of preparation process of flavor Cold spiced duck leg, includes the following steps：
1) it, stocks up：100-150 parts of fresh duck thigh is chosen, is cleaned, after fine hair removal, draining is spare；
2) oil, is fried：It takes 60-70 parts of soybean oil to be heated to 150-160 DEG C, is added caraway seeds 0.3-0.4 parts and fries to caraway seeds
In golden yellow, 6-8 parts of garlic pieces, 6-8 parts of ginger splices, onion 4-6 parts red is added, stir-frying can close fire to garlic pieces golden yellow, obtain oily
Bottom is spare；
3) it, stirs off：It takes 3-5 parts of soybean oil to be heated to 150-160 DEG C, is added white granulated sugar 8-10 parts, when foam to appear again
It is added water 16-18 parts, it is spare to obtain sugared bottom；
4) halogen, is boiled：By 3-5 parts octagonal, 0.3-0.4 parts of fennel seeds, 0.2-0.3 parts of tsaoko, 0.2-0.3 parts of Amomum cardamomum, osmanthus
0.1-0.2 parts of skin are wrapped with gauze, are added water 200-220 parts, are boiled；It is put into step (2) resulting oily bottom, step (4) institute
Sugared bottom and 10-12 parts of salt, 0.8-1.0 parts of monosodium glutamate, 1-1.5 parts of duck essence, 8-10 parts of cooking wine pour into and cook 30-40 in pot
Minute, it is spare to obtain halogen soup；
5), stew in soy sauce：Duck leg is put into halogen soup to open fire and is boiled 8-10 minutes, finally boiling in a covered pot over a slow fire 30-40 minutes can take the dish out of the pot；
6) it, packs, sterilize, refrigeration：By the good duck leg of stew in soy sauce by vacuum packaging and high temperature sterilization, then through cooling up to halogen
Duck leg, will pack molding Cold spiced duck leg and is put into -20 DEG C of freezer and refrigerate.
Embodiment 3：
A kind of preparation process of flavor Cold spiced duck leg, includes the following steps：
1) it, stocks up：100-150 parts of fresh duck thigh is chosen, is cleaned, after fine hair removal, draining is spare；
2) oil, is fried：It takes 60-70 parts of soybean oil to be heated to 150-160 DEG C, is added caraway seeds 0.3-0.4 parts and fries to caraway seeds
In golden yellow, 6-8 parts of garlic pieces, 6-8 parts of ginger splices, onion 4-6 parts red is added, stir-frying can close fire to garlic pieces golden yellow, obtain oily
Bottom is spare；
3) it, stirs off：It takes 3-5 parts of soybean oil to be heated to 150-160 DEG C, is added white granulated sugar 8-10 parts, when foam to appear again
It is added water 16-18 parts, it is spare to obtain sugared bottom；
4) halogen, is boiled：By 3-5 parts octagonal, 0.3-0.4 parts of fennel seeds, 0.2-0.3 parts of tsaoko, 0.2-0.3 parts of Amomum cardamomum, osmanthus
0.1-0.2 parts of skin are wrapped with gauze, are added water 200-220 parts, are boiled；It is put into step (2) resulting oily bottom, step (4) institute
Sugared bottom and 10-12 parts of salt, 0.8-1.0 parts of monosodium glutamate, 1-1.5 parts of duck essence, 8-10 parts of cooking wine pour into and cook 30-40 in pot
Minute, it is spare to obtain halogen soup；
5), stew in soy sauce：Duck leg is put into halogen soup to open fire and is boiled 8-10 minutes, finally boiling in a covered pot over a slow fire 30-40 minutes can take the dish out of the pot；
6) it, packs, sterilize, refrigeration：By the good duck leg of stew in soy sauce by vacuum packaging and high temperature sterilization, then through cooling up to halogen
Duck leg, will pack molding Cold spiced duck leg and is put into -20 DEG C of freezer and refrigerate.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (1)
1. a kind of preparation process of flavor Cold spiced duck leg, which is characterized in that include the following steps：
1) it, stocks up：100-150 parts of fresh duck thigh is chosen, is cleaned, after fine hair removal, draining is spare；
2) oil, is fried：It takes 60-70 parts of soybean oil to be heated to 150-160 DEG C, is added caraway seeds 0.3-0.4 parts and fries to caraway seeds in gold
Yellow adds 6-8 parts of garlic pieces, 6-8 parts of ginger splices, onion 4-6 parts red, and stir-frying can close fire to garlic pieces golden yellow, and it is standby to obtain oily bottom
With；
3) it, stirs off：It takes 3-5 parts of soybean oil to be heated to 150-160 DEG C, is added white granulated sugar 8-10 parts, when foam to appear adds
16-18 parts of water, it is spare to obtain sugared bottom；
4) halogen, is boiled：By 3-5 parts octagonal, 0.3-0.4 parts of fennel seeds, 0.2-0.3 parts of tsaoko, 0.2-0.3 parts of Amomum cardamomum, cassia bark
0.1-0.2 parts are wrapped with gauze, are added water 200-220 parts, are boiled；It is put into obtained by the resulting oily bottom of step (2), step (4)
Sugared bottom and 10-12 parts of salt, 0.8-1.0 parts of monosodium glutamate, 1-1.5 parts of duck essence, 8-10 parts of cooking wine pour into and cook 30-40 point in pot
It is spare to obtain halogen soup for clock；
5), stew in soy sauce：Duck leg is put into halogen soup to open fire and is boiled 8-10 minutes, finally boiling in a covered pot over a slow fire 30-40 minutes can take the dish out of the pot；
6) it, packs, sterilize, refrigeration：By the good duck leg of stew in soy sauce by vacuum packaging and high temperature sterilization, then through cooling up to Cold spiced duck
Leg, will pack molding Cold spiced duck leg and is put into -20 DEG C of freezer and refrigerate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810748866.9A CN108813403A (en) | 2018-07-10 | 2018-07-10 | A kind of preparation process of flavor Cold spiced duck leg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810748866.9A CN108813403A (en) | 2018-07-10 | 2018-07-10 | A kind of preparation process of flavor Cold spiced duck leg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108813403A true CN108813403A (en) | 2018-11-16 |
Family
ID=64136576
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810748866.9A Withdrawn CN108813403A (en) | 2018-07-10 | 2018-07-10 | A kind of preparation process of flavor Cold spiced duck leg |
Country Status (1)
| Country | Link |
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| CN (1) | CN108813403A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111449206A (en) * | 2020-04-11 | 2020-07-28 | 武汉轻工大学 | Marinated duck leg and marinating method thereof |
-
2018
- 2018-07-10 CN CN201810748866.9A patent/CN108813403A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111449206A (en) * | 2020-04-11 | 2020-07-28 | 武汉轻工大学 | Marinated duck leg and marinating method thereof |
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